Chilli Oil Sauce Sweet and Sour Dipping Sauce
Top Rated Recipe
Key Details:
prep time: 35 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Sauce
Cuisine: Chinese
Key Ingredients:
Red chilli powder
Red chilli flakes
Sesame oil
Sugar
Vinegar
Tomato ketchup
About Chilli Oil Sauce Sweet and Sour Dipping Sauce
Table of Contents
Chinese dishes are
incomplete without flavourful sauces such as these two
- Chilli oil sauce
- Red chilli powder 1 tbsp
- Red chilli flakes 1 tbsp
- Sesame (til) oil 3 tbsps
Step 1. To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Step 2. Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Read MoreIngredients
- Chilli oil sauce
- Red chilli powder 1 tbsp
- Red chilli flakes 1 tbsp
- Sesame (til) oil 3 tbsps
- Oil ¼ cup
- Ginger, finely chopped 1 tsp
- Garlic, finely chopped ½ tsp
- Sweet sour dipping sauce
- Sugar ¾ cup
- Vinegar (sirka) ¼ cup
- Oil 1 tbsp
- Garlic cloves, finely chopped 2
- Ginger, finely chopped 1 tbsp
- Tomato ketchup ¼ cup
- Soy sauce 2 tbsps
- Salt 1 tsp
- Cornflour 2 tsps
How to Make Chilli Oil Sauce Sweet and Sour Dipping Sauce (Stepwise Photos)
Method
- To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
- Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
- Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
- To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
- Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
- Strain before serving if you do not want garlic and ginger pieces or serve as it is.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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